抄録
This study investigated the effects of citric acid (CA) pretreatments and drying temperatures on quality of banana pulp and peel flours. Banana pulps and peels were pretreated with CA solution at different concentrations (0.5, 0.7, and 1.0 % w / v) and dried at 40, 60, and 80 °C. In banana pulp flour, higher CA concentration and drying temperature resulted in a lower level of water holding capacity. Resistant starch increased with increasing drying temperature. In banana peel flours, total polyphenol content increased with increasing drying temperature. Pretreating with 1.0 % CA solution and drying at 80 °C can produce good properties of the pulp flour. However, good properties of the peel flour can be achieved by pretreating with 1.0 % CA solution and drying at 60 °C.
